Snacks

In a medium large bowl, pour the Peanut Butter Whole Grain Cheerios into the bowl.

In a different medium size bowl, measure and scrape out the crunchy peanut butter and microwave for 40 seconds.

Take out, stir, and add the 1/2 cup honey and microwave for another 30 seconds.

Add the vanilla, and mix in until well-combined.

Pour the peanut butter mixture over the Peanut Butter Cheerios and mix together well with a spoon until all the cereal pieces are coated.

Spoon out bite sized spoonfuls and place on a sheet of greased aluminum foil.

Let the bites sit and solidify for about 3 hours.

Roasted Chickpeas

Ingredients

2 14-15oz cans of chickpeas (also known as garbanzo beans)

2 tablespoons olive oil (can also use coconut oil)

Sweet Cinnamon

1 tsp ground cinnamon

1 tablespoon granulated sugar

2 tablespoons agave or honey

Sesame Seed

1 tsp sesame oil

1 tsp garlic powder

1/2 tsp sea salt

1 tablespoon sesame seeds

Garlic

1-2 tsp garlic powder or 2 cloves fresh minced garlic

1/4 tsp fresh cracked pepper

1/2 tsp sea salt

Spicy

1 tsp ground cumin

1 tsp chili powder

1/2 tsp cayenne pepper

1/2 tsp sea salt

BBQ

2 teaspoons paprika

1 teaspoons cumin

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

3 teaspoons brown sugar

Ranch

¼ cup ground black pepper

1½ cups parsley flakes

½ cup garlic salt

2 tablespoons kosher salt

¼ cup granulated garlic

¾ cup granulated onion

2 tablespoons dill weed

Directions

Drain and rinse your chickpeas. Remove any loose skins off of the beans butdon’t worry about taking them all off. Just remove the ones that are super loose.

On a paper towel or towel, evenly spread your beans and let dry. Approximately 1/2 an hour.

Preheat oven to 400 degrees.

Line a cookie sheet with either foil or parchment paper.

Evenly spread your dried beans on cookie sheet

Bake for 40-60 minutes. It will all depend on your oven. Check after 40 minutes and if they are crunchy, they are done. If they are too moist, then cook a little longer but watch so they don’t burn.

After baking, quickly transfer to a bowl and mix with the 2 tablespoons olive oil or coconut oil.

Then spread the seasonings of whatever flavor you are using and mix well.

With the agave or honey-cinnamon flavor, after coating you can put the beans back into the oven for 5 minutes or so to caramelize them.

With the ranch recipe, mix 2-3 teaspoons of the whole mix into your baked chickpeas and refrigerate the rest for other recipes.

Roasted Sweet Potatoes Stuffed with Quinoa & Spinach

Ingredients

2 medium sized sweet potatoes

6 cups of baby spinach – roughly chopped

1 clove of garlic – minced

1 tbs olive oil

1 1/2 cups of cooked quinoa

1/4 cup of pecan pieces

1/4 cup dried cranberries

1 to 2 ounces of feta cheese – diced

6 twists of black pepper from a pepper mill

A pinch of salt

Directions

Preheat oven to 400 degrees.

Slice sweet potatoes evenly in half length wise. Coat them with a little olive oil and place face down on a parchment lined baking sheet.

Roast sweet potatoes for 30 to 40 minutes until the sweet potatoes are tender and soft.

Make the quinoa, prepare 1/2 cup of dry quinoa as per the package instructions. Cook quinoa in vegetable broth or add a 1/2 a bouillon cube for extra flavor. (Can also use precooked Quinoa if preferred.)

While the sweet potatoes are roasting, add olive oil to a large sauté pan and heat over medium heat. Add garlic and half the spinach and cook until wilted and then add the rest of the spinach to the pan and cook until it’s wilted – about 4 minutes. Remove from heat.

When sweet potatoes are ready, remove from the oven and let cool slightly. Test for doneness – they should be soft and indent slightly when squeezed. If they are not done, put them back into the oven for an extra 5 or 10 minutes.

Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the center of the sweet potatoes to create a small indentation that is the length of the sweet potato.

Directions:
Combine all of your liquid ingredients together, than add your dry ingredients except for the oats to ensure batter is well combined. Next add the oats and form the dough into balls(roughly 2 tbsp). (You may find you need to rinse your hands a couple times through out rolling the balls to help prevent the mixture from sticking to your hands.) Store in fridge for up to 1 week.

Directions:
Combine all of your liquid ingredients together first, than add your dry ingredients except for the walnuts to ensure batter is well combined. Next add the walnuts and form the dough into balls (roughly 2 tbsp). Store in fridge for up to 1 week.